Vegan Rice Pilaf

Life has been pretty hectic lately.  I recently had another beautiful baby girl.  Although she has been a complete joy, it has been a bit more challenging to get things done during the day.  I usually have to take my double wide stroller when running errands, which isn’t exactly the most comfortable piece of equipment when maneuvering oneself in a store.  One thing I’ve found especially difficult is going grocery shopping with my 2 month-old and 2 year-old.  Because of this, my husband has made many grocery runs since our second daughter, Liana, was born.  Last week, after coming home with our groceries, my husband accidentally threw out my recipe list for the week.  I managed to recall several of the meals I planned, but was left unsure of the last meal, so I had to get creative and use the food I had left in the house.  Has anyone else done this before?!  It is actually quite fun!  After doing some thinking and seeing what I had in my pantry and refrigerator, I came up with a great healthy and flavorful rice pilaf.  And, of, course, it’s vegan!  Here is the recipe!  Hope you enjoy!

Vegan Rice Pilaf


  • 6 cups of vegetable broth

  • 1-2 cups of brown rice

  • 2 large carrots, chopped

  • 1 cup of frozen peas

  • 1 cup of frozen corn

  • 1 onion, chopped

  • bunch of baby spinach, stems removed


Bring 6 cups of vegetable broth to a boil.
Add 1-2 cups of brown rice, chopped carrots, frozen peas and corn, and 1 chopped onion. Cover pot and simmer for about 10-12 minutes depending on the rice. Add a heaping pile of baby spinach and let wilt. Serve with a slotted spoon.

Blessings, Kimberly Burkel

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